This recipe is completely inspired by my first, but hopefully not last, visit to Vedge restaurant in Philadelphia. The hubs and I were celebrating our veganversary and wanted to go somewhere special. Special does not begin to describe Vedge. From the minute I walked in, my vegan heart skipped a beat. As we were ushered past the vegan bar and into the main dining room, the ambiance and decor came together like magic. Minimalist in it's style, yet warm from the ample glowing ceiling lights, with every detail of this historic building thoughtfully restored... all with a neutral palette which quickly draws your eye to the gorgeous food on the tables. That is the real star of this place. We sit down and are given the menu and the day's "dirt list" which is the daily farm-to-table special collection of vegetables. We quickly order beer and begin the hard task of figuring out what food to order. Kung pao cauliflower with peanuts, black vinegar, and cilantro or asparagus & garlic mustard soup w/ preserved lemon and pepitas? How about both. So the food arrives and we dig in. Food orgasms begin. Sorry but seriously, those vegetables were that good. So we order two more plates of veggies. Brussels sprouts, shaved and grilled with smoked mustard arrives. We moan our way through it, savoring every delectable bite. It dawns on me that I have never had vegetables coaxed to such beautiful perfection before. It makes me want to cry tears of joy. I need to take a moment... Needless to say there were many more plates of food and of course dessert, which will require a whole post on it's own. I left Vedge so impressed and so inspired. The hubs and I set out to create our own version of those Brussels sprouts that would be quick, simple, and easy... but still taste special. And here you have it. This truly feels gourmet. It would be a great side dish to impress dinner guests with, or to make the foodie in you sing... or to just celebrate this gift of life. Peace!

Ingredients:

Smoky Mustard & Tahini Sauce:

1/8 cup spicy brown mustard

1 TBS tahini

1 tsp nutritional yeast

1/4 tsp smoked paprika

1/8 cup water

salt & pepper to taste

Brussels Sprouts:

1 lb or more Brussels sprouts, trimmed and thinly sliced

1 TBS canola oil

1/4 to 1/2 tsp salt (depending on what saltiness you like)

1/8 tsp black pepper

Directions:

Preheat a grill with a cast iron skillet or pan over medium heat. Next, make the mustard sauce. Pull all ingredients except the water into a bowl and whisk rapidly until combined. Slowly add water while whisking until the mixture becomes a thick creamy sauce. Add more water if needed to help thin it out a bit.

In a large bowl toss the Brussels sprouts with the canola oil, salt & pepper. Once grill and pan are heated, add sprout mixture and cook stirring and tossing frequently for 3 - 5 minutes or until the sprouts just start to get browned on the edges. Be careful not to overcook, you still want them to have some texture. Pile them neatly onto a serving platter and drizzle with mustard sauce and more fresh cracked black pepper. Makes 4 generous sides.